Coconut Macaroon Nest Cookies#dessertrecipe #chocolatecake #cheesecake #cookiessimplerecipe

These Coconut Macaroons molded into homes and embellished with treats eggs are a delightful, sweet, and simple spring pastry!

I have adored improved coconut for whatever length of time that I can recollect. At the point when I was a kid, in the event that I had a hankering for something sweet, I would in some cases go into my Mom's heating bureau and sneak a touch of coconut from the pack. Into my mouth, that coconut would go. (This may be one reason I was a tubby little child. Ha! In any case.)

Right up 'til today, I can't pass on a coconut dessert. (Coconut cupcakes and coconut cream pie are two of my faves.) I likewise love me some toasted coconut macaroons. They are very simple to heat, which makes them much all the more engaging. That is the reason today I thought we'd prepare some Coconut Macaroon Nests. With considerations of spring and Easter noticeable all around, it just appears to be fitting.

I understand that these are nothing strange, yet some of the time essential is ideal. These little coconut homes have become a great spring sweet for evident reasons. They are a snap to make, they taste scrumptious, and they look cute.

Also try our recipe Avocado Vegan Macarons #dessertrecipe #chocolatecake #cheesecake #cookiessimplerecipe

Ingredients

• Here's what you will need:
• 4 egg whites
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 package (14 ounces) sweetened flaked coconut
• 1/2 cup white chocolate chips, melted
• 70-90 mini candy eggs

Instructions

1. Begin by preheating your oven to 300 degrees F. Coat the cups in a mini muffin pan with cooking spray and set the pan aside.
2. In a large bowl, lightly whisk together the eggs whites, salt, and sugar to combine. Then, with a fork, mix in the coconut.
3. Drop 2 tablespoons of the coconut mixture into each prepared mini muffin cup.
4. Lightly press the mixture into the bottom and up the sides of each cup. (Use your thumb or a wine cork.) Bake for 28 to 30 minutes, until lightly golden on top. (Loosely place a piece of aluminum foil over the top of the pan if the coconut starts to brown too quickly.)
5. Let the nests cool in the tins on a wire rack for about 10 minutes. Then run a spatula around the edges of the muffin cups to loosen the nests. Carefully lift out the nests and allow them to cool completely.
6. With the melted chocolate in a piping bag (or plastic baggie with a corner cut off), pipe a small amount of chocolate into each nest. Add 2 or 3 candy eggs and press them gently to secure.
7. Pack and store in an air-tight container.

Read more our recipe Soft and Chewy Sugar Cookie Bars #dessertrecipe #chocolatecake #cheesecake #cookiessimplerecipe

Source : bit.ly/397Ucgm